Turkey Frying

I have been deep frying for years, I also bought Char-Broil inferred cooker to try this year. Guys at my church really like theirs. Can help with Cajun injections because my crowd doesn't like spicy. I cooked a whole chicken as a test, just rubbed with EVO and salt and pepper, turned out great. Good luck to both of us.
 
I cannot get behind an oil-less fryer.
I fry in oil, because that's what "frying" means...

And I just inject butter into a brined bird.
 
We do a smoked turkey and one in the oven. We like variety. I don't fry one because of the cost of the oil it too high and wasteful if you are only going to do one IMHO.
 
I have fried one every year for about 15 years now. The family loves it!

We will do a turkey boob in the oven too because we are numerous. By the time you buy peanut oil, turkey and injectables it's not the cheapest date but the texture and taste are wonderful.I

Do not do it on a deck, near the house or car either.

Make sure it is fully thawed and as dry as possible before submerging.

Use a thermometer to maintain the temp or you might have a burned bird that's raw internally.

Don't ask me how I know!
 
my family wanted me to smoke one, but I wanted to try it fried

We usually fry one and roast one. This is my first Thanksgiving with a Traeger. Don't know if I will risk the official dinner with a smoked bird, we have a lot of people coming, but I will definitely be smoking one and processing it for carnitas, mole turkey, and sandwich meat...
 
We usually fry one and roast one. This is my first Thanksgiving with a Traeger. Don't know if I will risk the official dinner with a smoked bird, we have a lot of people coming, but I will definitely be smoking one and processing it for carnitas, mole turkey, and sandwich meat...

I told my mom to make hers normal, and I will make a Cajun bird for extra.
 
I told my mom to make hers normal, and I will make a Cajun bird for extra.
Try the creole butter injector. It’s not spicy and very very good. I use Tony’s seasoning on the outside. They are usually fantastic
 
View attachment 168676

Picture of the witchcraft I am using, so I don’t have to mess with oil, fear explosions, wait 4 days for the oil to cool, clean the oil that costs more then the bird...
Our family has been using one of these for years, No messy oil to dispose of after cook and the bird taste as if you fried it.
 
We usually fry one and roast one. This is my first Thanksgiving with a Traeger. Don't know if I will risk the official dinner with a smoked bird, we have a lot of people coming, but I will definitely be smoking one and processing it for carnitas, mole turkey, and sandwich meat...

The problem with smoking a turkey as the main one is that you really don't want to do a bird much larger than 12 pounds unless you are cranking up the heat or spatchcocking it.

At traditional smoking temps larger birds stay in the danger zone too long and you run the risk of food poison.
 
There’s only like 20 of us eating, so it will get gone, I told my mom it will be turkey sandwiches for days. lol.

One year we had so many people we had to make another bird on Black Friday do we could have leftovers.
 
The problem with smoking a turkey as the main one is that you really don't want to do a bird much larger than 12 pounds unless you are cranking up the heat or spatchcocking it.

At traditional smoking temps larger birds stay in the danger zone too long and you run the risk of food poison.

Truth. I’ve done mine on the BGE for years. Typically start it about 250 the open the vents and crank it up higher after the first hour or so. Staying below 250 not only adds danger, but will leave you with a rubbery skin. Ask me how I know that.

Torn between the BGE or the new pellet cooker this year. And there will only be 4 of us so hard to justify 2 birds.
 
Truth. I’ve done mine on the BGE for years. Typically start it about 250 the open the vents and crank it up higher after the first hour or so. Staying below 250 not only adds danger, but will leave you with a rubbery skin. Ask me how I know that.

Torn between the BGE or the new pellet cooker this year. And there will only be 4 of us so hard to justify 2 birds.

You find that Big Green Egg is worth the money CZ?
 
Truth. I’ve done mine on the BGE for years. Typically start it about 250 the open the vents and crank it up higher after the first hour or so. Staying below 250 not only adds danger, but will leave you with a rubbery skin. Ask me how I know that.

Torn between the BGE or the new pellet cooker this year. And there will only be 4 of us so hard to justify 2 birds.
What size bird do you normally cook on the egg? I'm thinking about smoking either a whole bird or legs/quarters this year on my Primo. Smoked a ham the last couple years that was pretty good. Parents asked us to plan on doing the Turkey this year.
 
The problem with smoking a turkey as the main one is that you really don't want to do a bird much larger than 12 pounds unless you are cranking up the heat or spatchcocking it.

At traditional smoking temps larger birds stay in the danger zone too long and you run the risk of food poison.

Yeah, I'll be splitting it in half. Different rubs/seasoning for different uses...
 
For the fryers in the crowd, check with your local Fire Dept and see if they are offering to fry your turkey (for free) if you'll bring it to the station.

They say it's easier if you come to them so they don't have to come to you!!! If you're hard headed, just be careful.
 
The problem with smoking a turkey as the main one is that you really don't want to do a bird much larger than 12 pounds unless you are cranking up the heat or spatchcocking it.

.


Spatchcocking one is the answer for a larger bird as you mentioned and really not that hard only downside is if you like to serve the whole turkey and carve it for a tradtion it doesn’t look natural but not a big deal for our family as we always carve one before everyone is ready to eat but it makes for very good eating. I really liked fryed ones till I had a smoked one and family prefers the smoked ones so been doing it since.
 
For the fryers in the crowd, check with your local Fire Dept and see if they are offering to fry your turkey (for free) if you'll bring it to the station.

They say it's easier if you come to them so they don't have to come to you!!! If you're hard headed, just be careful.


If'n the house gits burnt down, well, someone'll cover it cause they done seen a thing or two
 
What size bird do you normally cook on the egg? I'm thinking about smoking either a whole bird or legs/quarters this year on my Primo. Smoked a ham the last couple years that was pretty good. Parents asked us to plan on doing the Turkey this year.

If the bird is the correct shape you can fit about a 22 lb bird in the Egg. We like leftovers. :D
 
You find that Big Green Egg is worth the money CZ?

Going on 11 years now. I cook almost everything on it. Wife bakes in the oven and does a few sides on Xmas and Turkey Day. I’ve replaced the grates and the vent, but it’s still ticking. So for about $1k I’ve got 11 years and still going. Easy clean up and maintenance. No brainer from a money stand point. I don’t even cover mine. My guess is the Smokey Joe’s would perform about the same looking at how they are built. For an all around cooker they are hard to beat. That being said I now have 3 different cookers. They all have their strengths and weakness’s.
 
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For the fryers in the crowd, check with your local Fire Dept and see if they are offering to fry your turkey (for free) if you'll bring it to the station.

They say it's easier if you come to them so they don't have to come to you!!! If you're hard headed, just be careful.
A suggestion: once the oil gets hot, turn off the burner while you lower the turkey into the oil. Then relight it. That way, if you accidentally overflow the oil, you'll still have a Butterball turkey and not a fireball.
 
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